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This one-pot cafeteria-style goulash is a comforting mix of ground beef, macaroni, and a seasoned tomato sauce.
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cooking.nytimes.com
This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr Knott